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Blackberry coulis

Blackberry coulis

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Rating: 5 out of 5.23 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 15-20 mins
  • Easy
  • Makes about 150ml/¼ pint

This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts

  • Easily doubled
  • Freezable
  • Vegetarian
Nutrition: per tablespoon serving
HighlightNutrientUnit
kcal11
fat0g
saturates0g
carbs3g
sugars2g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 1

    Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.

  • STEP 2

    Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

RECIPE TIPS
MAKING IT RED!

For a Raspberry & redcurrant coulis, simmer 140g/5oz redcurrants with 2 tbsp caster sugar and 4 tbsp water until the fruit bursts. Cool, then whizz in a food processor with 250g/9oz raspberries. Strain.

Goes well with

Recipe from Good Food magazine, August 2004

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Overall rating

Rating: 5 out of 5.23 ratings
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